Slow Cooker Italian Meatball Soup (with Orzo)
Slow Cooker Italian Meatball Soup is a quick, healthy, and easy dinner. Cozy, family-friendly, and perfect with orzo pasta or meatball meals.
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EQUIPMENT
INGREDIENTS
- ½ pound (225 g) small frozen meatballs, (beef or turkey)
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- ½ cup small pasta, like orzo
- 4 ounces fresh spinach, about 2 cups, roughly chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- salt and pepper to taste
INSTRUCTIONS
- Prepare the soup base: Place meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper into the slow cooker.½ pound (225 g) small frozen meatballs, 8 cups chicken broth, 2 carrots, 2 celery stalks, 1 teaspoon dried Italian seasoning, salt and pepper to taste, ½ teaspoon garlic powder
- Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until vegetables are tender and meatballs are heated through.
- Add pasta: Add the pasta and continue cooking on High for 20–30 minutes, or until pasta is tender.½ cup small pasta
- Add spinach: Add chopped spinach and stir until wilted (about 2–3 minutes).4 ounces fresh spinach
- Season and serve: Adjust seasoning if needed. Ladle into bowls and serve warm.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 65kcalCarbohydrates: 7gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 125mgPotassium: 452mgFiber: 1gSugar: 1gVitamin A: 5181IUVitamin C: 7mgCalcium: 44mgIron: 1mg
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